Aloo Paratha

Aloo Paratha is a popular recipe from Punjab, North India. These are whole wheat Indian flatbread (paratha), stuffed with a spiced potato(aloo) mixture.

The first time I had Aloo Paratha was when I visited my soldier husband at Pathankot soon after our wedding. Yup, the first bite and I went Yum! Hailing from the South of India, I had never had Aloo Paratha before. Of course, it is available in restaurants there as well. But rare! Just like how the South Indians love their Idlis and Dosas, I know for a fact that North Indians love their Parathas. Because I have seen my neighbors having Aloo Parathas for breakfast, lunch or dinner.

No, I couldn’t make paratha or a simple roti until a couple of months ago. I dreaded the very fact of rolling a roti into a perfect circle. It was my husband’s constant motivation nagging that I finally decided to go ahead with it. And my very first Phulka roti (puffed up rotis) was celebrated in pomp and style!

That said, you can imagine how frightened I was to make the exotic Aloo Paratha. But when it came out good, I was over the moon. I had shared my happiness with my Punjabi maid (who swore it was just like how she makes at home) and my neighbor, who was tempted to make some for dinner herself.

Side dish for Aloo Paratha

Aloo Paratha is served with pickle and yogurt and does not require an additional curry or side dish to go with it. You can also serve with Dal Makhani or Dal Tadka (Indian Lentil Curry). But for me, the paratha itself is quite filling.

How to make Aloo Paratha at Home

The potatoes are boiled and mashed at first and are then mixed with spices. Aloo Paratha is slightly tangy and spicy due to the addition of dry mango powder or Aamchoor powder and green chilies. A portion is stuffed in the prepared dough and is rolled to a thick paratha. It is then cooked on both the sides, sprinkling oil/ghee/butter. I have prepared a no onion – no garlic recipe here.

Aloo Paratha Recipe:

Tips to make great Aloo Paratha at Home

Chef says:

Knead the dough until it is soft. If your dough is hard, it will break while rolling.

Mash the potatoes well, until no big chunks of potatoes remain. Also, let it cool down completely before you start stuffing. This is again, to avoid breaking while rolling.

Also, be gentle while rolling, else the stuffing will come out.

While cooking, one should make sure that the griddle/Tawa is hot and that the dough is cooked well until dark brown spots appear on it. Be generous in smearing the ghee or oil for even cooking.

Press with a ladle after you have seen brown spots on both the sides and you can watch the Paratha puff up. Woot woot!

Oh, my very first Aloo Paratha was fantastic. But the pictures turned out awful. The second time was even worse. And while I was feeling let down and dejected, my neighbor came like a fairy Godmother and decided to help me out. So this is for you, Mrs. Samyukta. I do not know what I would do without you.

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I’m participating in the #AtoZChallenge and I’m posting 26 easy Indian Recipes to Die for. Follow my posts this April and before you know it, you’ll be cooking up a storm. Stay tuned!

Darn my comment disappeared. I love aaloo paranth and I love that one can have it for breakfast, lunch or dinner. You should try the ones served on the Delhi-Haryana Highway served with a huge dollop of white butter. Sinful.

I cannot believe that there can be anyone in the world who doesnt know, eat & love aloo paranthas! But then that’s the punjabi-foodie in me! Welcome to the wonderful world of punjabi khana, butter & potatoes & deliciousness! I like the easy to follow recipe you have shared and the tips 🙂
Fabulous start to the AtoZ! Good Luck 🙂

I liked the way you decided to capture in pictures the fluff in your paranthas. Will get to hone my cooking skills this april, although I am strictly a vegetarian. Looking forward to more easy peasy recipes.

That’s very true. Aloo paranthas are all time favourites of north Indians. They make it any time of the day and it is easy to carry along also. You have shown the recipe so colourfully and nicely. I have an eye for your food blog all through the month of April.

Ohhhh how I love Aloo Paratha! I like it with yogurt. Some people prefer it with gravy, like you said, but it gets reeeallly filling.
And now I’m off to read your other blog which I was so so so excited about during the theme reveal!

Hey! That was a great post. My rotis are far from being perfectly​ round too We, South Indians love our Idli, Dosa and Sambar way too much. Are you a malayali? I happen to be one. I had harboured a slight disinclination to potatoes for long but they’ve become one of my favorites now. I’ve saved this recipe. Someday in the future, I’ll try it myself. Or maybe I’ll just ask Mom to make it. Keep writing!

Now, I’m craving for an Aloo Paratha!! It’s simple to make and the best way to fill in your tummy.
And are you serious? No aloo paratha all your childhood? I used to take in tiffin half of the times! But glad that you’re finally acquainted with it!

I love paratha, but usually ours have come out of a freezer packet, when I can find them, because they’re not as common as naan bread or poppadoms in my local UK supermarkets. This version sounds really yummy and I am going to have to try making them.

Any day starting with an aloo paratha is bound to be good! the pic is awesome and I am already missing my mom ke haath ke aloo parathe… in punjabi households, we always refer to them in plural because no one makes or eats just one… my favourite way to have them is withplain curd….

De-li-cious! I love aloo paratha (who doesn’t) although I don’t make it often these days, preferring to use carrot/onion/radish/cabbage/chickpeas/paneer as fillings. Now i yearn to eat one. I really enjoy them when I visit my son’s campus!

Ah yum.. i have tried making aloo paratha a could of times and not always do.i get it right. The biggest problem, the filling comes out when i roll it. Shall best in mind it tips for the next time. Great clicks shalini.

Aloo paratha is my favorite. If it’s also much simpler to make than the gobhi or mooli ones. Make them in ghee for added taste. My mouth is wagering now. I love to have mine with pickle and dahi. And for me they must have more filing and less dough.

I love aloo paratha! Learnt it from a very good friend who patiently taught me the technique of mashing the aloo, spreading the dough and all the tips you’ve mentioned above. Gy loves it too. Filling meal! Your photos look great, by the way. So thrilled it worked out 😀

What a treat of a start to the A to Z Challenge
I love Aloo Parathas from school days cause they were my favorites in lunchbox. As far rolling them into perfect round shape, I never fell for the trap, I just roll them and let them be the shape they please, just like their core ingredient potato.
The crunchy golden brown spots make this breakfast delight all the more tempting. Since you’ve tempted me enough, my breakfast today is thus decided 🙂

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An IT Professional who decided to get married to an Olive Green and thus start a nomadic life ⚔ - A true blue Malayalee exploring North Indian cuisine; thanks to her soldier's postings! Began blogging only to note down the recipes she tried in her almost-burnt-down kitchen. Like any food blogger, 'Julie and Julia' is her inspiration.☕ Music is her soul and she can be seen humming and dancing to the latest tunes played in the radio in her kitchen. ♫♫One day wanting to meet the one and only Gordon Ramsay, she cooks her heart out to bring a smile on her soldier's face. ツ Read More…